Guest guest Posted July 25, 2001 Report Share Posted July 25, 2001 This was last night's side dish. I use bulghur a lot as a healthier substitute for white rice (I am still low carb, somewhat). This was delicious. I love grape tomatoes and cook with them often. @@@@@ Risa's Bulghur Pilaf w/Grape Tomatoes & Herbs | RisaG, 7/24/01 | 1 cup bulghur wheat 2 cups boiling water salt, to taste 8 grape tomatoes 1 small onion, chopped 1 large clove garlic, chopped herbes de provence, to taste fresh herbs, chopped* | Put bulghur wheat in a bowl. Top with boiling water. Cover. Let sit for 20-30 minutes until all water is absorbed. Heat a nonstick skillet. Put a drop of oil in and swirl it around. Add onions and garlic. Saute until onion is a bit soft. Add herbes de provence and " cooked " bulghur wheat. Mix well. At serving time, add the fresh herbs. Saute until they release their fragrance. Remove from stovetop and serve. * I used purslane and thai basil. Use whatever you have, but nothing too strong and if so, use much less. Copyright 2001, Risa Golding, | _____ RisaG MK Independent Beauty Consultant radiorlg Risa's Food Service http://www.geocities.com/radiorlg Updated 7/20/01 Quote Link to comment Share on other sites More sharing options...
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